Pizza in the Round
1 medium green bell pepper
1/2 C. onion, chopped
3/4 lb. lean ground beef
1 garlic clove, pressed
4 oz. mozzarella cheese, shredded (1 cup)
1 tsp. Italian seasoning
1/2 tsp. salt
2 pkg. (235g each) refrigerated crescent rolls
2 T. grated fresh Parmesan cheese
Preheat oven to 375�F. Chop pepper to make 1/4 cup; cup onion.
Cook and stir ground beef, green pepper, onion and garlic over medium-high until
meat is no longer pink. Remove from heat; drain using colander.
In a bowl, combine meat mixture, mozzarella cheese, 1/4 cup of
pizza sauce, Italian seasoning and salt.
To assemble ring, unroll crescent dough; separate into 16 triangles. Arrange
triangles in a circle on a round stone with wide ends of triangle overlapping in
the center and points toward the outside. (There should be a 5 inch diameter
opening in center of Stone). Using a scoop, scoop meat mixture evenly onto
widest end of each triangle. Bring points of triangles up over filling and tuck
wide ends of dough at center of ring. (Filling will not be completely covered.)
Bake 20-25 minutes or until deep golden brown. Grate Parmesan cheese over top.
Heat remaining pizza sauce and fill green pepper bottom; place in center of
ring. Serve with pizza sauce. Yields 8 servings.
Per serving: 346 calories. 16g Protein; 20 g fat; 26g carbohydrate, 877 sodium